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Thursday, May 6, 2010

Baked Scallop Shells

Baked Stuffed Scallops make a tasty side dish for steaks or any seafood meal.

1 stick Margarine or Butter
1 small Onion, diced
1/3 cup White Wine
1/4 tsp Worchestershire Sauce
2/3 - 1 cup Breadcrumbs
1 pound Bay Scallops, rinsed, cleaned and diced
18 - 20 Cleaned Scallop Shells (2" - 3")
2 TB chopped Fresh Cilantro
2 TB chopped Fresh Parsley

In a large skillet, melt the butter or mnargarine over medium-high heat. Add onions and saute until transparent.

Add the wine and Worchestershire sauce and blend well. Stir in bread crumbs and brown the mixture, adding a bit more wine if necessary to get a stuffing-like consistency.

Combine the scallops with the stuffing. Fill the scallop shells with the mixture and top with the parsley and cilantro.

Place the stuffed shells in a 375 degree oven and bake for 8 - 10 minutes, or until golden brown on top.

** If you cannot find scallop shells, use ramakin dishes or small 4" pie tins.

Variation: Jumbo mushroom caps may also be substituted for the scallop shells. In this case, remove the stems from the mushroom caps and fill with the stuffing mixture. Top the mushrooms with the herbs, sprinkle each with 1 teaspoon grated cheddar and heat in the oven for about 6 - 8 minutes or until cheese is melted.

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